Pork Souvlaki

Pork Souvlaki

½ cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
½ teaspoon salt
¼ pepper
1 ½ pounds pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes

2 cups of Greek yogurt
1 English cucumber, peeled and grated
1 clove of garlic, minced
1 tablespoon lemon juice

1 bell pepper, seeded and chopped
12 pitas, warmed
1 tomato, seeded and chopped

Whisk together the olive oil, onion, garlic, lemon juice, vinegar, oregano, salt and pepper. Pour over the pork and let marinate at room temperature for 30 minutes.

Stir the yogurt, cucumber, garlic and lemon juice. Stir and set aside.

Thread the pork onto skewers, alternating with the bell pepper. Broil for 5 to 7 minutes, until the pork is cooked through. Serve skewers with pita, tomato and cucumber yogurt sauce.

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Creamy Tortilla Soup

We could live on tortilla soup in our house, doesn't matter the variety.  I always make a huge batch so that both C and Miss F have plenty of leftovers for their lunches, I always take some too.  This recipe was fantastic and was a huge hit.  I only wish their wasn't such an avocado shortage right now, it pains me to pay nearly $3 an avocado, even though they are totally worth it, I much prefer the normal $1 price.  This recipe was adapted from Cooking Classy.

Creamy Tortilla Soup

1 tablespoon canola oil
1 onion, chopped
1 jalapeño, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound boneless skinless chicken breasts
1 (15 oz) can diced tomatoes with green chilies
2 cups half and half
¼ cup flour
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn
¼ cup sour cream
For serving:
Shredded cheese, diced avocados, corn tortilla chips

Heat the oil in a Dutch oven over medium heat. Add the onion and jalapeno, sauté for 3 minutes. Add the garlic and sauté 30 seconds more. Add the broth, chili powder, cumin, salt and pepper. Add the chicken breasts, bring the mixture to a boil, cover and reduce heat to low. Simmer for 15 minutes, remove the chicken and let rest for 5 minutes. Add the diced tomatoes. Whisk ½ cup of the half and half with the flour. Pour the half and half mixture into the pot, stirring constantly. Stir in the remaining half and half and cook for 3 minutes, until the soup has thickened. Dice the chicken, add it to the pot along with the black beans, pinto beans and corn. Stir in the sour cream just before serving. Serve topped with cheese, avocadoes and tortilla chips.

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Butter Basted Ribeyes

I made two ribeyes, figuring Miss F could share with C and me. Turns out, these steaks were a huge hit with everyone and I definitely finished dinner wanting more. Next time, I will make each one of us our own steak.  Miss F still refuses to eat potatoes, she tried one bite of the twice baked potato and declared them to be gross.  Such a silly girl.  This recipe is adapted from Food and Wine.

Butter Basted Ribeyes

Two 1 pound, bone-in rib eye steaks
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Season the ribeyes with the salt and pepper. Let sit at room temperature for 30 minutes. In a large cast iron skillet, heat the oil over high heat. Add the steaks and cook for 5 minutes, flip the steaks and add the butter, thyme, garlic and rosemary to the pan. Baste the steaks with the butter and herb mixture, for about 5 minutes more. Transfer the steaks to a plate and let rest for 10 minutes. Serve.

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